Have you ever tried to make a cauliflower casserole? It’s easier to prepare than you might think and tastes just amazing. Some people use it as a side dish, but I think it can easily serve as a light dinner. Especially the version that I’m about to show you today, since it also contains bacon and potatoes.
This recipe is as customizable as it gets and that’s what I love about casserole dishes the most. They are so versatile, you can literally “throw in” whatever you like, and this cauliflower casserole is no exception.
Don’t want to add the bacon or potatoes? Then don’t and just use more cauliflower instead! Do you have a different preference when it comes to cheese? Simply swap the mozzarella, cheddar and Parmigiano with whatever cheese you prefer. Not a fan of chili? No problem, just leave it out.
This being said, I would still recommend trying this version of mine. The flavors are nicely balanced and pretty much everyone I ever served it to had good things to say about it. Now let’s start cooking.
The ingredients list for this recipe is pretty short, you can see all of them in the photo above. And as always, let me list them one by one below. These amounts should serve up to 5 people.
1 medium sized head of cauliflower
2 large potatoes
150g (5oz) of Mozzarella cheese
70g (2.5oz) of Parmigiano
150g (5oz) of Cheddar cheese
150-200g (5-7oz) of sour cream
2 spring onions
150g (5oz) of bacon
Salt and pepper to taste
How To Make This Cauliflower Casserole Recipe
Watch the recipe video or scroll down for full instructions:
To cut the baking time a little bit, we need to pre-cook both the potatoes and cauliflower. Since the potatoes take a longer time, let’s start with those. Cut 2 large potatoes into cubes and cook them in salted water for about 10 minutes.
Next comes the cauliflower, I’m using one medium sized head. We need to remove the main stalk and break the cauliflower down into individual florets. I prefer smaller pieces when making this casserole, so I simply use my hands to take care of that. You can obviously use bigger pieces than I did, the choice is yours.
Now add the cauliflower into the same pot where our potatoes have been cooking for 10 minutes and let them boil together for about 7 more minutes. We don’t really need to cook neither the potatoes nor the cauliflower fully, as long as they are somewhat tender, we are done.
Let’s use this time to make our sauce. Grab a big bowl and crack 2 eggs into it. Go on with a generous amount of salt and freshly ground pepper. Add 2 and a half ounces of Parmigiano, 5 ounces of mozzarella, 5 ounces of sour cream and a touch of chili. I love fresh basil so I’m adding quite a bit, almost half a cup to be precise. Use just the leaves and chop them into smaller pieces. The last sauce ingredient is nutmeg, just a touch to improve the aroma.
Mix everything together properly to make sure all the flavors combine and the salt dissolves and our sauce is ready. Give it a minute or so, the eggs take some time.
Drain the cauliflower and potatoes and add all of them into the bowl with our sauce. Mix properly but gently and try not to break the florets too much. Should they break anyways, no big deal so don’t stress yourself over it 😉 Using two tablespoons works really well to get this done.
Brush an oven safe casserole with some olive oil and pour the mixture in.
Spread it out a little bit to make sure we have an even layer. Top it up with finely chopped bacon and feel free to use as much as you like. One last touch of black pepper and our cauliflower casserole is ready to bake.
Cover the casserole dish with aluminum foil and bake at 400F or 200C for 20 minutes. Once this time has passed, take it out of the oven and let’s proceed with the final step.
Add 2 finely chopped spring onions to give this dish an extra layer of fresh flavor and wrap it up with a nice amount of cheese. This time, I’m using grated cheddar and it is roughly 5 ounces again.
Put the casserole back into the oven, turn the heat up to 500F or 250C and give it about 10 more minutes. Once the cheese browns lightly, we are done. You can speed this up by using the broiling mode, just make sure the cheese won’t burn. It can happen pretty quickly so keep an eye on it!
And now it’s time for a taste test… I have to say it turned out great. If you liked this cauliflower casserole recipe, please let me know in the comments. Thanks for reading and see you next time!
- As mentioned at the beginning, you don’t need to add the potatoes and/or bacon if you want to make a true cauliflower only casserole. The potatoes and bacon make this dish more filling though.
- Alternatively, you can swap the potatoes for broccoli or some other vegetable type. The reason for using more vegetable types is simple, it just tastes better that way. More vegetable types = more flavors 🙂
- You can store the finished dish in the refrigerator for up to 3 days and it re-heats perfectly in the microwave. It freezes well too, just keep in mind that frozen potatoes tend to lose a bit of their texture.
- Don’t want to use sour cream? Plain Greek yogurt or even heavy cream can be used as substitutes. Milk or half and half would work too, just use one more egg in that case so the sauce binds better with the rest of our ingredients.
- I have used basil in this recipe, but you can totally use different herbs too. Fresh thyme, rosemary, parsley or even cilantro are all great choices. Feel free to use several types at once.
More Casserole Recipes To Try
Cauliflower Casserole With Bacon And Potatoes
- 1 medium sized head of cauliflower
- 2 larger potatoes
- 2 eggs
- 150 g of Mozzarella cheese
- 70 g of Parmigiano
- 150 g of Cheddar cheese
- 150-200 g of sour cream
- 2 spring onions
- 150 g of bacon
- Salt and pepper to taste
- Fresh basil
- Let’s start by pre-cooking both the potatoes and cauliflower. Potatoes go first. Cut 2 larger potatoes into cubes and cook them in salted water for 10 minutes.
- In the meantime, break down one medium sized head of cauliflower into small florets. Once 10 minutes have passed, add the florets to the same pot where the potatoes have been cooking and boil for 5-7 more minutes.
- Make the sauce by mixing 2 eggs, Parmigiano, Mozzarella, sour cream and chopped fresh basil. Add a generous amount of salt and pepper, touch of chili and nutmeg.
- Drain the potatoes and cauliflower and add them to the bowl with our sauce. Gently mix everything so the florets and potatoes don’t break too much.
- Brush your casserole dish with olive oil and pour the mixture into it. Spread it evenly to form a nice layer.
- Add chopped bacon and a final touch of black pepper and the cauliflower casserole is ready to bake.
- Cover the dish with aluminum foil and bake at 400F or 200C for 20 minutes.
- Take the casserole out of the oven after 20 minutes, add finely chopped spring onions and top it with Cheddar cheese.
- Put the casserole back into the oven, up the temperature to 500F or 250C and bake for 10 more minutes. You can use the broiling mode to speed it up and get a nicely browned cheese crust.
- You can serve this cauliflower casserole as a side dish or a light dinner… Some pickles go really well with it. Enjoy!